Lunch, Dinner & DrinksVintage

Welcoming, stately, and rich in history, Vintage Chophouse | Wine Bar embodies the charm of the classic all-American steakhouse, complemented by elements of an upscale lounge. Vintage is that quintessential retreat where guests come to indulge and unwind. Perfect for date nights and special occasions, or simply eating and drinking exceptionally well!

HOURS

Lunch |  11:30am-5pm
Dinner |  5-11pm

Reserve Your Table
Reserve Online Call 231.439.4051
Women toasting wine at Vintage bar

Weekly Winter Specials

Join us beginning November 14 for a delicious weekly lineup of dinner & drink features!

Explore All >
Vintage restaurant interior and fireplace, evening

Celebrate Your Team This Holiday

Small businesses, enjoy 20% off your dishes when treat your team to a decadent meal in our waterfront restaurant this holiday season.

  • 20% off all food items
  • Parties of 8-18 guests
  • Available November 15-December 23

Call 231.439.4051 to reserve (reservations required at least 72 hours in advance).

Menus

Lunch, Dinner, and Dessert

Lunch

  • Starters

    LOBSTER MAC & CHEESE

    26

    Smoked Cheddar Cream, Gemelli

    JUMBO SHRIMP COCKTAIL

    26

    Bloody Mary Cocktail Sauce, Lemon

    LAMB POPS

    30

    Dijon, Gremolata, Demi-Glacé

    TRUFFLE FRITES

    18

    Melted Asiago, Roasted Garlic Aioli

    WILD MUSHROOM FLATBREAD

    24

    Herb Crème, Crispy Capicola, Pickled Red Onion, Gruyère

    LOADED POTATO TOTS

    14

    Bacon, Green Onion, Smoked Cheddar

    FRIED BRUSSELS SPROUTS

    18

    Toasted Walnuts, Fried Capers, Champagne Vinaigrette

    CHARCUTERIE

    34

    Chef’s Choice Cured Meats, Artisan Cheeses, House-Pickled Vegetables, Cherry Mustard, Flatbread Crackers

  • Salads

    VINTAGE SALAD

    18

    Organic Mixed Greens, Dried Cherries, Apple Slivers, Strawberries, Goat Cheese, Spiced Pecans, Fig Vinaigrette

    CAESAR SALAD

    18

    Romaine, Asiago Crisp, Classic Caesar Dressing

    WEDGE

    20

    Baby Iceberg, Cherry Tomatoes, Pickled Red Onions, Radish, Chile-Rubbed Pork Belly, Roquefort Bleu Cheese Dressing

    BURRATA SALAD

    22

    Arugula, Crispy Capicola Ham, Roasted Cherry Tomatoes, Lago Di Garda E.V.O.O., 15-Year Balsamic, Cracked Pepper

    ADD

    Scottish Salmon 18 | Beef Tenderloin 30 | Grilled Chicken 16 | Grilled Shrimp 18 | Anchovies 8

  • SANDWICHES

    Served with Great Lakes Potato Chips.
    Substitute French Fries | 4     Truffle Frites | 9

    FRENCH DIP

    22

    Shaved Prime Rib, Caramelized Onions, Provolone, Rosemary Jus

    BAY HARBOR BURGER

    26

    Short Rib Blend, Vidalia Onion Jam, Truffle Jack Cheese, Garlic Aioli, Arugula,Toasted Brioche Bun

    Impossible Burger Available by Request

    TURKEY CLUB

    22

    Roasted Pork Belly, Avocado, Tomatoes, Cheddar, Iceberg Lettuce, Bistro Sauce, Baguette Roll

  • Soup

    WILD MUSHROOM BISQUE

    16

    Crispy Bacon

    FRENCH ONION

    16

    Beef Short Rib, Croûton, Aged Gruyère

  • ENTRées

    ALE-BATTERED GREAT LAKES WALLEYE

    34

    Caper-Citrus Remoulade, French Fries, Zucchini Slaw

    SEAFOOD BUCATINI

    43

    Lobster, Shrimp, Mussels, Chardonnay Crème, Spinach, Grape Tomatoes

    BEEF TENDERLOIN PAPPARDELLE

    43

    Wild Mushrooms, Baby Spinach, Cognac Peppercorn Crème Sauce

    COCONUT RED QUINOA

    28

    Seasonal Vegetables, Pea Shoots, Coconut Curry

Dinner

  • Starters

    LAMB POPS

    30

    Dijon, Gremolata, Demi-Glacé

    JUMBO SHRIMP COCKTAIL

    26

    Bloody Mary Cocktail Sauce, Lemon

    WILD MUSHROOM FLATBREAD

    24

    Herb Crème, Crispy Capicola, Pickled Red Onion, Gruyère

    FRIED BRUSSELS SPROUTS

    18

    Toasted Walnuts, Fried Capers, Champagne Vinaigrette

    CHARCUTERIE

    34

    Chef’s Choice Cured Meats, Artisan Cheeses, House-Pickled Vegetables, Cherry Mustard, Flatbread Crackers

  • Soup & Salad

    FRENCH ONION

    16

    Beef Short Rib, Croûton, Aged Gruyère

    WILD MUSHROOM BISQUE

    16

    Crispy Bacon

    VINTAGE SALAD

    18

    Organic Mixed Greens, Dried Cherries, Apple Slivers, Strawberries, Goat Cheese, Spiced Pecans, Fig Vinaigrette

    CAESAR SALAD

    18

    Romaine, Asiago Crisp, Classic Caesar Dressing

    WEDGE

    20

    Baby Iceberg, Cherry Tomatoes, Pickled Red Onions, Radish, Chile-Rubbed Pork Belly, Roquefort Bleu Cheese Dressing

    BURRATA SALAD

    22

    Arugula, Crispy Capicola Ham, Roasted Cherry Tomatoes, Lago Di Garda E.V.O.O., 15-Year Balsamic, Cracked Pepper

    ADD

    Scottish Salmon 18 | Beef Tenderloin 30 | Grilled Chicken 16 | Grilled Shrimp 18 | Anchovies 8

  • CHEF'S COMPOSITIONS

    GREAT LAKES WALLEYE

    42

    Lemon-Caper Beurre Blanc, Asparagus

    SEAFOOD BUCATINI

    43

    Lobster, Shrimp, Mussels, Saffron Chardonnay Crème, Spinach, Grape Tomatoes

    COCONUT RED QUINOA

    28

    Seasonal Vegetables, Pea Shoots, Coconut Curry

    OTTO’S FARM CHICKEN BREAST

    39

    Lemon-Basil Pesto, Carnaroli Risotto

    BAY HARBOR BURGER

    26

    Short Rib Blend, Vidalia Onion Jam, Truffle Jack Cheese, Garlic Aioli, Arugula,Toasted Brioche Bun

    Impossible Burger Available by Request

    BEEF TENDERLOIN PAPPARDELLE

    43

    Wild Mushrooms, Baby Spinach, Cognac Peppercorn Crème Sauce

    BRAISED SHORT RIB

    46

    Parsnip Purée, Tomato-Fennel Jam, Demi-Glace

  • BUTCHER's BLOCK

    Finished with Garlic Duck Fat and served with choice of Au Poivre, Chimichurri, Béarnaise, or Veal Demi Glacé

    STEAK ACCOMPANIMENTS
    SAUCES | Choice of Au Poivre, Chimichurri, Béarnaise, Duck Fat Zip Sauce, or Veal Demi Glacé
    OSCAR STYLE | Lobster, Asparagus, Béarnaise    28

    FILET MIGNON

    62

    8oz, Creekstone

    BONE-IN RIBEYE

    68

    18oz, Creekstone

    PRIME CENTER CUT NEW YORK STRIP

    80

    14oz, 35-Day Dry Aged

    IMPERIAL WAGYU RIBEYE

    102

    14oz, 35-Day Dry Aged

  • Sides

    LOADED POTATO TOTS

    14

    TWICE BAKED 1LB POTATO

    14

    SMASHED YUKON GOLD POTATOES

    14

    ROASTED ASPARAGUS

    14

    CARNAROLI RISOTTO

    14

    WILD MUSHROOM RAGOUT

    14

Dessert

  • Dessert

    FLOURLESS CHOCOLATE TORTE

    10

    Blackberry Coulis, Whipped Cream, Fresh Berries

    ORANGE MARSCAPONE CHEESECAKE

    14

    Chocolate-Grand Marnier Ganache, Hazelnut Crust, Candied Orange, Whipped Cream

    APPLE BROWN BETTY

    12

    Bourbon-Caramel Apples, Brown Sugar Crumble, Vanilla Bean Ice Cream

    RED RASPBERRY SORBETTO

    10

    ICE CREAM SCOOP

    6

    Chocolate or Vanilla

  • Dessert Cocktails

    BONFIRE SLING

    18

    Toasted Marshmallow Bourbon, Amaro, Molé Bitters, Scotch Rinse

    HUMMER

    18

    Light & Dark Rums, Coffee Liqueur, Vanilla Ice Cream

    BAY HARBOR COFFEE

    18

    Cognac, Hazelnut Liqueur, White Chocolate Liqueur, Dark Roast Coffee

    ESPRESSO MARTINI

    18

    Vanilla Vodka, Coffee Liqueur, Espresso

  • Ports & Dessert Wines

    HENRIQUES & HENRIQUES GENEROSO DOCE MADEIRA 5-YEAR

    13

    Full Rich Madeira | Portugal

    TERRA D’ORO

    16

    Port-Style Zinfandel | Amador County, California

    DOW 20-YEAR

    20

    Tawny Port | Portugal

    RAMOS PINTO "LAGRIMA"

    15

    White Port | Portugal

    NICKEL & NICKEL DOLCE "LIQUID GOLD"

    28

    Sauternes-Style Dessert White | Napa Valley, California

Wine List Beverage Guide
Children's Menu
Welcome to Vintage Vintage Chophouse and Wine Bar is the perfect place to experience fine dining and a relaxed atmosphere on Lake Michigan

Testimonial

Great dining experience along with an amazing sunset view! Food was exceptional. Highly recommend the Wild Mushroom Flatbread appetizer... Filet was perfect with the Mushroom Ragout and Demi-Glacé. Entire staff was attentive and pleasant. Our server, Andrew, did a great job!
Jason K., Google